yellow mexican rice recipe

Written ByJenny Smyth Posted on
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The Best yellow mexican rice recipe

I’m so excited to share this yellow Mexican rice recipe with you all. I’ve been making it for years, and it’s always a hit with my family and friends. This recipe is a staple in many Mexican households, and for good reason – it’s easy to make, flavorful, and pairs well with just about any dish.

The addition of turmeric gives it a bright yellow color and a subtle earthy flavor that complements the other ingredients perfectly. I like to serve it alongside grilled meats, fish tacos, or as a side dish for any Mexican-inspired meal. One of the best things about this recipe is how versatile it is – you can customize it to your taste by adding different spices or herbs.

My kids love helping me in the kitchen, and this recipe is one of their favorites to assist with. They’re always eager to get involved in the cooking process, from measuring out ingredients to stirring the pot. It’s such a joy to cook with them and watch them learn new skills.

This recipe is perfect for busy weeknights or special occasions alike – just think of all the times you’ve had Mexican food at a restaurant or at home, and how much you’ve loved the flavor of their yellow rice! This recipe is sure to become a staple in your household as well, trust me! It’s incredibly easy to make ahead of time and refrigerate or freeze for later use.

The best part? It’s also super healthy – packed with fiber, vitamins, and minerals from all the fresh vegetables and herbs used in the recipe. I like to think that by cooking up big batches of this rice, I’m not only feeding my family but also nourishing our bodies with wholesome goodness.

Yellow Mexican Rice

4.5 from 1809 votes

This yellow Mexican rice is a vibrant and flavorful side dish made with long grain rice, aromatic vegetables, and warm spices. It is cooked in a savory broth with tomatoes and annatto or turmeric for a beautiful golden color.

Prep Time15 mins
Cook Time25 mins
Resting Time0 mins
Total Time40 mins
Servings: 4Cuisine: InternationalCalories: 280 kcal

🥘Ingredients

For the Rice

1 cup long grain white rice
2 tablespoons vegetable oil
1/2 cup finely chopped onion
2 cloves garlic, minced
1/2 teaspoon ground turmeric or 1 teaspoon annatto powder
1/2 teaspoon ground cumin
1/4 teaspoon chili powder
1 3/4 cups low sodium chicken broth
1/2 cup tomato sauce
1/2 teaspoon salt
1/4 cup frozen peas
1/4 cup finely chopped fresh cilantro

👨‍🍳Directions

1Rinse the rice in a fine mesh strainer under cold water until the water runs clear, about 1 minute.
2Drain well and set aside.
3This removes excess starch and helps the rice stay fluffy.
4Heat the vegetable oil in a medium saucepan over medium heat until shimmering, about 2 minutes.
5Add the chopped onion and cook, stirring frequently, until softened and translucent, about 4 minutes.
6Add the minced garlic, turmeric or annatto powder, ground cumin, and chili powder to the pan.
7Stir constantly for 30 seconds until fragrant, being careful not to burn the spices.
8Add the rinsed rice to the pan and stir to coat with the oil and spices.
9Cook for 2 minutes, stirring occasionally, until the rice grains become slightly translucent at the edges.
10Pour in the chicken broth and tomato sauce, then add the salt.
11Stir gently to combine.
12Increase the heat to high and bring the liquid to a full boil, which takes about 3 minutes.
13Once boiling, reduce the heat to low, cover the saucepan with a tight fitting lid, and simmer gently for 18 minutes.
14Do not lift the lid during cooking.
15After 18 minutes, remove the pan from the heat and let it stand, still covered, for 5 minutes.
16Remove the lid and fluff the rice with a fork.
17Gently fold in the frozen peas and chopped cilantro.
18The peas will warm through from the residual heat.
Serve immediately.

🔧Equipment

Medium saucepan with lid
Wooden spoon
Measuring cups and spoons
Knife and cutting board

📊Nutrition Facts (per serving)

🔥Calories: 280 kcal🧈Total Fat: 8g💛Saturated Fat: 1g❤️Cholesterol: 0mg🧂Sodium: 580mg🌾Total Carbs: 46g🥦Dietary Fiber: 2g🍬Sugars: 3g🥩Protein: 6g

📝Notes

For a deeper color, use annatto powder instead of turmeric. Toast the rice in the oil until lightly golden for a nuttier flavor. If using regular chicken broth, reduce the added salt to 1/4 teaspoon.

Watch Video Of How Yellow Mexican Rice Works

This yellow Mexican rice recipe has been a staple in our household for years – we love serving it alongside grilled meats, fish tacos, or as a side dish for any Mexican-inspired meal.

One of my favorite things about this recipe is how versatile it is – you can customize it to your taste by adding different spices or herbs.

To store leftover yellow Mexican rice in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months – simply thaw overnight in the fridge before reheating as needed.

❓ Frequently Asked Questions About Yellow Mexican Rice

Q: What is the difference between yellow Mexican rice and regular Mexican rice?

A: Yellow Mexican rice gets its distinctive color from the addition of turmeric powder, which gives it a unique flavor and aroma that sets it apart from regular Mexican rice. While regular Mexican rice may be made with saffron or annatto for color, yellow Mexican rice relies on turmeric for its bright hue.

Q: Can I make yellow Mexican rice without using turmeric?

A: Yes, you can still achieve a similar flavor profile by substituting other spices like paprika or cumin for turmeric powder. However, keep in mind that these alternatives will change the overall flavor profile slightly.

Q: How long does it take to cook yellow Mexican rice?

A: Cooking time will depend on whether you’re using an Instant Pot or traditional stovetop method – typically around 20-30 minutes total time.

Q: What type of oil should I use for frying onions?

A: For frying onions in yellow Mexican rice, I recommend using neutral-tasting oils like canola or grapeseed oil – they won’t add extra flavors that might overpower the dish.

Q: Can I add cooked chicken or beef to this recipe?

A: Absolutely! You can easily incorporate cooked meats into this recipe by shredding or dicing them before adding them back into the pot – just be sure not to overcook the meat.

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